Servings: 100 Portions
Portions: 2/3 Cup Each
18 lb. potatoes, white, fresh, quartered
to cover (variable) water
4 tablespoon (2-3/4 oz) salt
3 cups (1 lb) onions, dry, chopped
1-1/4 cups salad oil
2 teaspoon pepper, black
4-1/2 tablespoon (3 oz) salt
2/3 cup vinegar
2-1/4 quart (3 lb) celery, fresh, chopped
18 eggs, hard cooked, chopped
2 cups (1 lb) relish, pickle, sweet
1-1/4 cups (10 oz or 1/3-No. 2-1/2 can) pimientos, canned, drained, chopped (optional)
2 quart (4 lb) Salad Dressing
1/2 cup (1 oz) parsley, fresh, chopped
1/2 cup (1 oz) paprika, ground
Cover potatoes with water; bring to a boil; add 4 tablespoon salt; cover and cook 20 to 25 minutes or until tender. Drain well. Cool slightly. Dice potatoes in 1/2-inch pieces or cut in slices 1/8-inch thick. Combine onions, oil, pepper, 4-1/2 tablespoon salt, and vinegar.
Add to potatoes. Cover and refrigerate 1 hour. Combine celery, eggs, relish, pimientos, and Salad Dressing; add to potato mixture. Mix lightly but thoroughly to coat potatoes with Salad Dressing. Garnish with parsley and paprika. Cover and refrigerate until ready to serve.
NOTE:
22 lb 8 oz fresh white potatoes A.P. will yield 18 lb peeled potatoes.